Best 6 Lentil And Spinach Soup Recipes

SPINACH AND SAUSAGE LENTIL SOUP

Steps:

• In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain., Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through., Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

JESSICA'S TURKISH SPINACH AND LENTIL SOUP

Steps:

• Rinse lentils and bring to a boil in 5 cups salted water or stock. Once boiling, reduce heat and simmer, covered for 40 minutes.
• While lentils boil, in a separate stock pot, heat olive oil over medium heat and sauté onions and the optional bacon. When the onions just begin to soften, add garlic, cayenne, bay leaves, cumin, coriander and chili powder. Cook for a few minutes, but don't allow garlic to brown.
• Add tomatoes and crush with a spoon to your desired consistency. If lentils are ready, add them to the tomato mixture now. If not, take tomatoes off heat and wait for lentils.
• Once lentils have been added to the tomatoes, simmer for 15 minutes over medium heat. Add salt and pepper to taste. You may also want to add some more spices if you like a little more kick to it.
• Add frozen spinach and cook another five minutes. If using fresh spinach, only cook for two minutes.
• If wanted, serve with a dollop of Greek yogurt or sour cream.
• The lentils do soak up a lot of liquid, so for reheating, you may need to add more stock.

LEBANESE SPINACH AND LENTIL SOUP

Steps:

• In a large saucepan set over low-moderate heat, saute the onion in a drizzle of oil with a pinch of salt until transparent and starting to brown, 4 to 7 minutes.
• Add the garlic and cook for 1 more minute.
• Add the water, stock, lentils, and spices, and bring to a simmer.
• Cook, covered, until the lentils are tender, 30 to 40 minutes.
• In the meantime, drain the spinach in a colander and squeeze by handfuls to remove as much liquid as possible.
• In a large skillet, saute the spinach in batches with a drizzle of olive oil and a pinch of salt until cooked and almost crisp.
• Transfer the cooked spinach to a plate and set aside.
• Once the lentils are tender, add the vermicilli pieces and cook until the pasta is nearly tender, about 4 to 6 minutes.
• Add the sauteed spinach and juice of half a lemon to the pot, stir well, and add salt and pepper.
• Add more lemon if you like, or pass around wedges at the table.
• Ladle into bowls and top with cilantro.

SPINACH AND LENTIL SOUP

Steps:

• Bring 4 cups broth and lentils to boil in large saucepan. Simmer until lentils are just tender, about 30 minutes.
• Meanwhile, heat olive, oil in heavy large skillet over medium-high heat. Add onion, bell pepper and celery and sauté until tender, about 10 minutes.
• Add onion mixture to lentils. Stir in tomato sauce and salsa. Simmer over medium-low heat until lentils are very tender, about 30 minutes. Thin soup with additional broth if necessary. Stir in spinach and simmer until heated through, about 2 minutes. Season soup to taste with salt and pepper.

IRON SOUP (SPINACH AND LENTIL WITH A PUNCH)

Steps:

• Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes).
• Add garlic, tomato paste, and cook, stirring, for about 30 seconds.
• Add the stock/liquid and and lentils to the pan.
• Bring to the boil. Reduce heat.
• Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes.
• Add spinach. Cook until spinach wilts.

LENTIL AND SPINACH SOUP

Steps:

• 1. Pick over and wash your lentils.
• 2. Place beef broth, water, and lentils in a dutch over over a medium heat. Do not cover yet.
• 3. Slice onion very thin. Put half of the raw onion into the pot with the lentils.
• 4. Put 2 tablespoons of butter and 2 tablespoons of olive oil in a small skillet and heat. Cook the rest of the onion until crispy and add to the lentils and broth. Use a slotted spoon and do NOT add the olive oil and butter to the soup mixture.
• 5. Smash the garlic cloves slightly to remove the skin, cut off the stem end and place in soup pot.
• 6. Add a 15 ounce can of crushed or diced tomatoes. Do not drain if using crushed. Drain if using diced.
• 7. Add 2 whole bay leaves.
• 8. Add the remaining 2 tablespoons of butter to the pot.
• 9. Add salt and pepper to taste.
• 10. Add 10 ounces of frozen spinach to the pot.
• 11. Cook on low heat, covered, until lentils begin to soften.
• 12. Once lentils have begun to soften, add carrots.
• 13. Add very thinly sliced chilis if desired.
• 14. Serve using the remaining olive oil, the cilantro, and sour cream, if desired, as garnish.
• 15. This is great with crisped pita bread as a side dish. I drizzle mine with olive oil and crisp it in the oven. Then, we dip it into the soup as we eat.